Washoku: Recipes from the Japanese Home Kitchen

Washoku: Recipes from the Japanese Home Kitchen

Elizabeth Andoh


In 1975,Gourmet journal released a chain on conventional jap meals —the first of its sort in an important American foodstuff journal — written via a graduate of the distinguished Yanagihara university of classical food in Tokyo. this day, the writer of that groundbreaking sequence, Elizabeth Andoh, is well-known because the major English-language authority at the topic. She stocks her wisdom and fervour for the meals tradition of Japan in WASHOKU, an authoritative, deeply own tribute to at least one of the world's so much specific culinary traditions. Andoh starts through atmosphere forth the ethos of washoku (traditional eastern food), exploring its nuanced method of balancing style, employing procedure, and contemplating aesthetics hand-in-hand with food. With distinctive descriptions of constituents complemented via gorgeous full-color images, the book's accomplished bankruptcy at the jap pantry is virtually a booklet unto itself. The recipes for soups, rice dishes and noodles, meat and bird, seafood, and muffins are versions of readability and precision, and the wealthy cultural context and functional notes that Andoh presents support readers grasp the rhythm and move of the washoku kitchen. even more than simply a set of recipes, WASHOKU is a trip via a delicacies that's wealthy in background and as good-looking because it is healthful. Awards2006 IACP Award WinnerReviews“This vast quantity is obviously meant for the prepare dinner fascinated by eastern food.”—Minneapolis superstar Tribune“. . . scholarly, but inspirational . . . a foodie may possibly simply chill out and browse for sheer entertainment and edification.”—Milwaukee magazine Sentinel

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